![Roasted Vegetables and Goat's Cheese Puff Pastry](/on/demandware.static/-/Sites-LCNZ-Library/default/dwed101516/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000001252_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 x ready-rolled puff pastry sheet 24cm x 18cm
- 4 tablespoons tomato pizza sauce
- 200g jar pre-roasted or chargrilled Mediterranean-style vegetables
- Use any combination of your choice such as peppers, courgette, aubergine, onions, artichoke, mushrooms or sun-blush tomatoes
- 50g soft mild goat?s cheese
- Handful fresh basil leaves
- Coarsely ground black pepper
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Method
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1Pre-heat the oven to 220°C/200°C fan forced.
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2Lay the pastry sheet onto the tray and spread over the tomato pizza sauce leaving a 2-2½ cm gap all around the edge.
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3Drain any oil or brine from the pre-roasted or chargrilled vegetables or defrost if using frozen. Cut into bite-sized pieces and arrange the vegetables on top of the tomato sauce.
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4Bake in the pre-heated oven for 15 minutes until well risen and golden brown.
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5Dot the top with pieces of goat?s cheese, sprinkle over the fresh basil leaves and finish with some coarsely ground black pepper.
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6To serve, transfer the pizza to a board or serving platter and slice.
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7Cook's notes:
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8Pre-roasted or chargrilled vegetables can be found in the deli section of the supermarket as a mixed selection. They can also be found preserved in jars or frozen in bags.
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9If you have time you can roast or chargrill your own mix, it is a great way of using up any leftover vegetables. Simply cut into bite sized pieces, toss in a little olive, and season with salt. Cooking time will vary depending on the density of the vegetables.